Baked Lamb And Oregano Meatballs
Tasty, comforting and nostalgic, these baked lamb and oregano meatballs topped with golden mozzarella and pecorino are the ultimate in winter comfort food.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Kitchen scale
- Grater
- Baking dish
- Nonstick skillet
- Saucepan
- Oven
- Stove
- Mixing bowl
- Plastic wrap
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
Ingredients
- ½ cup (80g) fine burghul (cracked wheat)+
- ¾ cup (185ml) boiling water
- 1kg lamb mince
- 2 eggs
- 1 cup oregano leaves, chopped
- 2 teaspoons ground cumin
- 1 tablespoon caster (superfine) sugar
- ⅓ cup (80ml) pomegranate molasses or balsamic glaze++
- sea salt
- cracked black pepper
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1½ tablespoons harissa paste
- 2¼ cups (700g) tomato purée (passata)
- 2 cups (200g) grated mozzarella
- ¼ cup (20g) finely grated pecorino
- ½ cup oregano leaves, extra
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